Creamy  Vegetable Soup


6 servings


55 minutes


– Olive oil – Onion – Celery – Garlic – Carrots – Potatoes – Vegetable Broth – Corn – Green Beans – Coconut Milk – Spices – Parsley

1. In a large pot, saute the chopped onion and celery in olive oil, over medium heat for about 5 minutes.

2. Add the garlic and cook for another minute.

3. At this point, add the diced potatoes, carrots, and the veggie broth. Bring everything to a boil, cover the pot with a lid, and cook for about 25 minutes, until the veggies are tender.

4. With an immersion blender, puree the soup halfway through, leaving some pieces of carrots and potatoes whole.

5. Now add the corn, green beans, coconut milk, salt, pepper, and turmeric. Stir, and simmer for 10 minutes. Serve hot, garnished with parsley.

You can store this Creamy Vegetable Soup in an airtight container in the refrigerator for up to 5 days.

This Creamy Vegetable Soup is full of great flavor and texture. You'll love the chunky potatoes, green beans, creamy broth, and seasoned veggies in this delicious dish.

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes